Saigon Poached Chicken Rice — Com Ga Hai Nam
Saigon-Chinese poached chicken thigh sliced over jasmine rice cooked in chicken stock and rendered fat with ginger and pandan, served with a ginger-scallion oil, sweet soy, chilli-garlic sauce, and a clear cucumber broth.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 60g ginger lengthwise, mince remaining 20g. Halve shallots, mince garlic, slice scallion thin, slice cucumber into half-moons, tie pandan into knots. Whisk light soy with sugar and 2 tsp warm water until clear. Whisk dark soy with lime juice and sriracha in separate bowls.
Boil
Bring 1500ml water with halved ginger, shallots, pandan, and 0.75 tsp salt to a boil over high heat 5 minutes. Drop chicken in, bare simmer over low heat 25–28 minutes until juices run clear when pierced at the thigh.
Build 1
Transfer chicken to ice water 3 minutes until skin tightens. Drain and slice against the grain. Reserve 400ml poaching stock for rice and 400ml for soup. Rinse rice, add to a pot with 400ml stock, half the minced ginger, half the garlic, and 0.5 tsp salt.
Boil
Bring rice to a boil over high heat 3 minutes, cover, reduce to low heat, cook 12 minutes until tender and liquid absorbs.
Saute
Heat 2 tbsp oil in a skillet over medium-high heat 1 minute until shimmering. Scatter remaining minced ginger, garlic, and scallion in, swirl 30 seconds off heat until fragrant green oil blooms.
Plate
Mound rice on plates, fan chicken slices alongside, spoon ginger-scallion oil over, dust with white pepper, scatter cilantro. Serve with cucumber bobbing in remaining hot stock as a clear soup alongside the three sauce bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.